noel@cubsvax.UUCP (Noel Kropf) (01/08/85)
<food for bugs>
Adapted from The Vegetarian Epicure and
The Moosewood Cookbook (hurrah! Mollie Katzen)
MINESTRONE ALLA NATALE (nee MILANESE)
Serves at least 12. A very hearty soup.
(read "a meal in itself").
Works best with garden tomatoes, freshly
grated parmesan, dried beans, and fancy
olive oil (pure extra virgin). Takes
all afternoon to prepare and worth it.
Feel free to substitute. This recipe
has earned legendary status in my kitchen.
11/2 cups dried kidney beans
3/4 cup dried garbanzo beans (optional)
4-5 cloves crushed garlic
1 large onion, chopped
5-7 Tablespoons olive oil
3 large potatoes w/ cleaned skins
2 carrots
1 cup minced celery (optional)
5-6 medium zucchini ... and/or ...
... 1-3 medium yellow squash ... and/or ...
... 1 medium eggplant
1-11/2 cups cut string beans
3-4 medium leeks, sliced (about 1/2 cup)
salt and pepper
fresh parsley, chopped
large pinch of celery seeds
1 to 2 teaspoons basil
1 teaspoon oregano
large pinch of marjoram
1/2 head savoy cabbage
1/2 cup long grain rice
1/2 cup macaroni twirls (optional)
6 to 7 fresh tomatoes (or 3 tomatoes
and 2 cups canned tomatoes or puree).
1 cup !! freshly grated Parmesan !!
half stick (4 Tbs) butter
3 Tablespoons dry red wine (optional)
Soak the beans overnight in enough water
to cover, then drain and put them in a giant
pot (at least 2 gallon) with 4 quarts of
water. Add the garlic (peeled and put
through a press), the onion (1" cubes work),
and the olive oil. Simmer the beans for
about 1 1/2 hours.
Choose 3 large potatoes with healthy skins
and scrub them thoroughly under running
water. Cut them into large pieces, without
peeling, and add them to the pot. Slice the
carrots and zucchini thickly and add them
also, together with the cut string beans and
sliced leeks. Season to taste with salt and
pepper, a little chopped parsley, a good
pinch of celery seed, some basil, a little
oregano, and a pinch of marjoram. Simmer
again for about 45 minutes.
Slice thinly half a small head of savoy
cabbage and add it to the soup along with
the rice. Lombardy rice is the correct
ethnicity. After adding rice, simmer
again for about 20 minutes. If it is too
thick for your taste, add a little more
water as needed.
Add tomatoes (cut into large wedges),
the Parmesan cheese, butter, and a
little more fresh parsley. You may wish
to add more olive oil or spices to taste.
Keep at lowest heat until 10 minutes
before the soup is ready to serve,
bring the soup to a boil, add the
macaroni (if used), and boil gently
until the pasta is tender. Serve
steaming hot with a good bread and
more Parmesan cheese if desired.
--
-- Noel Kropf {philabs,cmcl2!rna}!cubsvax!noel.UUCP 212-280-5517
-- noel%cubsvax@columbia (Internet, ARPAnet)
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